Shrimp and Peppers in Vinaigrette
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2 medium onions, thinly sliced
2 medium red (or green) bell peppers, thinly sliced
2 tablespoons cilantro, coarsely chopped
1/4 cup extra-virgin olive oil
1 1/2 lb peeled/deveined shrimp
1 cup mojo marinade
1/3 cup coconut milk
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add onions and peppers; cook 2-3 minutes or until slightly tender.
2. Stir in shrimp; cook 2-3 more minutes or until shrimp are opaque.
3. Remove pan from heat; stir in remaining ingredients (except cilantro) until blended. Sprinkle with cilantro and serve.
CALORIES (per 1/4 recipe) 390kcal; FAT 20g; CHOL 250mg; SODIUM 810mg; CARB 25g; FIBER 4g; PROTEIN 31g; VIT A 70%; VIT C 310%; CALC 10%; IRON 30%